If you’ve never had a Chicago “Italian Beef dip” sang-wich, my friend, you are indeed missing out! My time in Chicago saw me eating the beef dip during the game way more than any greasey deep dish pizza. This recipe is simple, delicious, and a tailgate pleaser. Don’t be afraid to dip the WHOLE thing!!

12 Baguette
12 Pounds Rare Roast Beef
6 Pound Provolone
3 quarts Beef Broth
3/4 cup Italian Seasonings
3/4 cup Red Pepper Flakes
1 or 2 jars of Hot Pickled Vegetables

1. In a large pot, add the beef broth, herbs, and spices. Bring the concoction to medium-high heat so the broth will start to boil and allow the flavors to steep.

2. Slice Baguette length wise without completely cutting the spine of the bread. Fold the bread open and assemble a layer of provolone.

3. Once the bread is ready and the broth is boiling, individually place the slices of roast beef into the hot broth. When the beef begins to float (shouldn’t take longer then a minute), using tongs, place the beef along the baguette.

4. Place the hot pickled vegetables – Giardiniera -(optional) on top of the beef, fold the bread together, and slice into portion sizes. For a real Chicago experience dip the connected side of the sandwich into the hot broth. This gives it that added extra flavor.

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